Kung Pao Chicken (No Bean Paste Version)
Actually, this dish should be made with chicken thighs, but I don't have any. I only have chicken breast, and I'm too lazy to go out and buy some. Gotta stay safe! You eat what you have, right? After all, I'm the one cooking, so I call the shots... (Don't pay attention to the ingredient measurements; please refer to the pictures carefully.)
Ingredients
Steps
I think this way is very clear. Writing down exact measurements is too troublesome. Just estimate and it'll be fine. You'll definitely agree with me after seeing it. If you don't agree, keep it to yourself... I'll just assume you agree.
Take a look. Isn't it immediately clear how to do it? I microwaved the peanuts for about a minute and a half to remove the skins. After cooling, the skins rubbed off easily, and they stayed crispy. If you think it's too much trouble, you can skip peeling them. It just affects the appearance a bit, but imperfections make life perfect, right? So philosophical! (The marinating bowl keeps appearing because of this flaw, making it irreplaceable.)
Stir-fry until the chicken changes color, then set it aside in a bowl. It doesn't taste great at this stage, so even if you can't resist sneaking a bite, you'll have to spit it out.
Pay attention and save the scallion segments. There are no large scallion segments in this step. They and the peanuts are the grand finale, appearing last!
Wow, once you pour in the sauce and stir-fry, you'll immediately feel the magic, right? Don't get too carried away—don't forget the grand finale with the scallion segments and peanuts! (These two must not appear too early, or the flavor will suffer, and their status will be compromised.)
Stir-fry quickly over high heat, letting the chicken cubes dive into the sauce and become inseparable. That's how you perfect this dish! If the chicken cubes and sauce remain separate, reflect on why you're ruining a good match. Think about it, and if you can't figure it out, tell me in the comments—we can chat!